Q. Which of the following statements with respect to activation energy are true/is true?

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Q. Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.

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Q. Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

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Q. Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

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Q. Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

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Q. Which of the following food items is the lowest in heating up?

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Q. Which of the following comes under the categories of food – broken curve heating food?

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Q. Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.

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Q. Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.
Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

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Q. For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

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Q. Which of the following parameter is important to know and to plot the heating and cooling curves?

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Q. The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____

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Q. Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.
Statement 2: The time when heating started is called the zero time.

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Q. The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.

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Q. For the thermal death time curve, C= minutes to destroy the organism at 121 °C. Z= slope of thermal death time curve in °C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?

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Q. For the thermal death time curve, C= minutes to destroy the organism at 121 °C. Z=slope of thermal death time curve in °C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

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Q. By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

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Q. Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to C₀ value.
Statement 2: When C₀ value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

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Q. With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

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Q. Which of the following is required for calculation of process time by Ball’s method?

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